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Vegan Singapore Noodles
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5 from 1 vote

Vegan Singapore Noodles

Simplified Singapore Noodles.
Simply perfect and tasty plant-based meal!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese-Inspired, Gluten-Free, Vegan
Keyword: Asian fusion, quick, plantbased
Servings: 2
Calories: 192kcal

Equipment

  • Measuring spoons and cups
  • Pot for noodles
  • 2 Medium mixing bolws
  • Large wok or non-stick skillet

Ingredients

Sauce

  • 4 Garlic cloves minced
  • 4 Tbsp Tamari sauce
  • 2 Tbsp Maple syrup organic preferably or use coconut sugar
  • 4 Tbsp Lime juice 2 medium limes
  • 1/2 Tbsp Ginger minced

Noodles

  • 4-6 Oz Thin rice noodles Vermicelli is great too
  • 4 Tbsp Toasted sesame oil Divided
  • 1/2 White or yellow onion Thinly sliced
  • 3/4 Cup Red pepper Thinly sliced
  • 1 Cup Snow peas
  • 2 Tbsp Tamari sauce
  • 1 1/2 Tsp Curry powder

Tofu

  • 1 Block Extra firm tofu Pressed dry and cubed
US Customary - Metric

Instructions

  • Cook rice noodles according to package instructions. Drain and set aside.
  • Make the sauce by adding minced garlic, ginger, tamari, maple syrup or coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. The sauce should be more on the savory-tart sauce with a bit of sweetness (adjust to your taste). Set aside.
  • Heat a wok or a large skillet over medium-high heat. Once hot, add 2 tbsp sesame oil,and cubbed tofu let it get a golden brown crust. Follow by adding onion and red bell pepper. Sauté for about 4 minutes, stirring frequently, or until onion is translucent.
  • Next add snow peas, 2 tbsp tamari and curry powder, stir. Sauté for 3 minutes, then remove from pan and set aside.
  • To the still-hot skillet, add rest of the sesame oil, cooked rice noodles, and the prepared sauce. Return to heat and sauté for 1 minute, tossing frequently with tongs to disperse sauce. Add the vegetables and toss to coat wiht the noodles and sauce. Cook for 1 minute then remove from heat.
  • Serve with chopped green onions and sriracha sauce.

Notes

  • Stays fresh: in the refrigerator 2-3 days
  • Reheat: in microwave for 30 seconds or in saucepan on medium heat
  • Do Not freeze, they don't freeze well
 

Nutrition

Calories: 192kcal | Carbohydrates: 17g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 3147mg | Potassium: 694mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2312IU | Vitamin C: 110mg | Calcium: 109mg | Iron: 5mg